Chicken and Chirozo Paella

This is actually my second paella, the first I did was a seafood version. This one that I adapted from taste.au was much better and easier and really worth a try for those paella-novice. I placed some prawns towards the end at the same time I added the green peas but you can choose not to, or add other kind of seafood if you prefer.

Ingredients

500ml chicken stock (I used 500ml hot water and a chicken cube stock)
125ml white wine
1 pinch saffron threads 

3 chorizo sausages, thinly sliced
400g chicken breast, cut into 2cm pieces
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
8 cherry tomatoes, finely chopped
2 teaspoon sweet paprika 

220g paella rice 

150g fresh or frozen peas

15 prawns, with shells

Parsley leaves, to garnish

 

Steps

1. Combine the chicken stock, wine and saffron in a small saucepan over medium heat. Bring to a simmer. Remove from heat and set aside.
   
   
   
   
2. Heat a large frying pan or paella pan over high heat. Add the chorizo and cook, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate.
   
   
   
3. Using the same pan with oil from frying the chirozo, add half the chicken to the pan and brown it. Transfer to the plate and set aside.
   
   
   
   
   
4. Turn the heat down to medium high and add the onion and capsicum to the pan and cook, stirring, for 5 minutes or until onion softens.
   
   
   
   
5. Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Return the chorizo and chicken and stir to combine.
   
   
   
   
6. Sprinkle over the rice evenly and pour over the chicken stock mixture. Bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed.
   
   
   
   
   
   
   
7. Scatter the peas over the rice and arrange the prawns over the peas, cover for another 5 minutes or until liquid is absorbed. Remove from heat. Garnish with parsley and serve hot.